Garuda Indonesia Colours Magazine October 2015 | Page 100

98

Explore | Flavours
Students will even have firsthand experience in filming and
documenting the cooking
experience using multimedia
technology for creative
online journalism.

The Colourful Stories of
Indonesian Cooking by Bara
Pattiradjawane.
Bali: The Food of My Island
Home by Janet DeNeefe.
Papaya Flower by Petty Elliott.

on the hour, sharing practical
knowledge about sustainability and
nutrition. Yours truly will be cooking
Balinese chicken curry, a perennial
favourite, as well as pelecing kangkung,
a chilli-drenched Asian spinach dish.

William Wongso, Bondan Winarno,
Chef Bara, Petty Elliott, Helianti
Hilman, Chef Ragil, Vindex Tengker,
Lisa Virgiano and Sandra Djohan are
among those included in the
Frankfurt line-up.

A Classroom of the Future programme,
designed for students from 12 to 18, will
draw participants from all over Europe,
including Germany, Austria, Italy and
France. The overall theme is ‘Fantastic
Islands of Learning’, with ‘Food Explorer’
as one of the four main topics. Donning
the caps of intrepid adventurers,
students will immerse themselves
in a unique interdisciplinary learning
experience through hands-on cooking
classes, delving into the colourful world
of spices and Indonesian history.

And let’s not forget books, which
is why we will all be there in the first
place. More than 50 cookbooks will be
on F